Pumpkin Biscotti
These Pumpkin Biscotti are easy to make, crunchy, and have a burst of fall spices. Enjoy with a hot cup of coffee, tea, or hot chocolate.
Servings: 14 biscotti
Calories: 300.51kcal
Ingredients
- 6 tbsp unsalted butter melted
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup pumpkin puree strained of excess moisture
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 ¾ cup all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ cup white chocolate chips
- ¼ cup cranberries chopped - optional
- ¼ cup pecans chopped - optional
Instructions
- Strain Pumpkin Puree. Add pumpkin puree to the center of a cheesecloth or a thin dark dish towel and gently squeeze the towel to remove the excess liquid. Measure out strained pumpkin puree for the cookie recipe, which is 1/2 cup.
- Mix Wet Ingredients. Melt butter, and add strained pumpkin puree, granulated and brown sugars, and vanilla extract to a medium or large bowl. Blend with a mixer until fluffy. Then, mix in the room-temperature egg and egg yolk.
- Mix in Dry Ingredients. Add all-purpose flour, baking powder, salt, and pumpkin pie spice (or individual spices) to the same bowl. Mix until a dough forms.
- Shape Dough. Using damp hands, form the dough into a long semi-skinny log on a prepared baking sheet with parchment paper. You could also divide the dough and make 2 long semi-skinny logs.
- First Bake. Preheat the oven to 350 °F and bake the loaf for 20-25 minutes or until just slightly golden brown on the edges.
- Cool and Slice. Let cool slightly on the baking sheet, then use a serrated knife to slice into thick slices, about 3/4 inches gently.
- Second Bake. Gently turn the sliced biscotti logs on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes) to ensure even baking.
- Cool and Decorate. Let cool briefly before enjoying. If decorating with chocolate, add chopped chocolate to a medium bowl and microwave in 30-second increments until melted, or melt over a double boiler on the stovetop. Drizzle melted chocolate on one side of the biscotti, and top with dried cranberries and pecans.
Nutrition
Serving: 1g | Calories: 300.51kcal | Carbohydrates: 49.9g | Protein: 4.15g | Fat: 9.87g | Saturated Fat: 5.08g | Polyunsaturated Fat: 0.92g | Monounsaturated Fat: 3.08g | Trans Fat: 0.21g | Cholesterol: 42.89mg | Sodium: 107.07mg | Potassium: 149.57mg | Fiber: 1.29g | Sugar: 28.51g | Vitamin A: 1670.93IU | Vitamin C: 0.76mg | Calcium: 58.68mg | Iron: 1.69mg